Instant Pot Bolognese
Try this Instant Pot Bolognese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon unsalted butter
- 3 bay leaves
- 1/4 cup chopped fresh parsley
- 1 large white onion minced
- 2 lb lean ground beef
- 2 carrots (about 3/4 cup) minced
- 4 ounces pancetta (or center cut bacon) chopped
- 2 celery stalks (about 3/4 cup) minced
- 1/4 cup dry white wine such as pinot grigio
- 2 (28 oz) cans crushed tomatoes (i love tuttorosso)
- 1/2 teaspoon kosher salt and fresh black pepper to taste
- 1/2 cup half and half cream
- Carbohydrate 21.9153400011365 g
- Cholesterol 664.970081 mg
- Fat 116.571654000102 g
- Fiber 3.52500005096877 g
- Protein 187.38795800039 g
- Saturated Fat 52.893096749217 g
- Serving Size 1 1 recipe (1337g)
- Sodium 665.574928407817 mg
- Sugar 18.3903399501677 g
- Trans Fat 12.9364940130307 g
- Calories 1939 calories
Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes. Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes. Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks. Add the wine and cook until it reduces down, about 3-4 minutes. Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes. Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.
